This is a really good way to turn a cheap cut of meat into something special. In this recipe, we're going to get nice thin escalopes of pork from the leg, flavour them and prepare them so they cook quickly. You could also use chicken or even veal in the same way, if you fancy.
Copyright © David Loftus
Chargrilled pork leg with asparagus
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Nutritional Information - Amount per serving:
- Calories 779kcal
- Carbs 4.8g
- Sugar 3.8g
- Fat 63.1g
- Saturates 18.9g
- Protein 45.1g
This recipe is adapted from:
Jamie's Kitchen
Method
Rub the goat's cheese with a little olive oil and cook on a hot griddle on both sides until nicely coloured. Remove and put to one side. Bash up the garlic and lemon thyme in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Add a couple of splashes of olive oil, stir, and rub the mixture all over the pork escalopes.
Season the pork then put the escalopes, one by one, between 2 large pieces of cling film and hit them with something heavy and flat until they're about 0.5cm thick. This will make them really tender. Do this to all 4 escalopes.
Check that your griddle pan is hot, and chargrill your asparagus, then your courgettes, on both sides. Mark them nicely to give a bit of flavour and character to them. Put them into a salad bowl with the vinegar, 8 tablespoons of olive oil and half the fresh mint. Using the griddle pan again, chargrill your pork escalopes on both sides until nicely marked – about 4 minutes.
Tear each escalope in half and scatter these into the salad bowl with the rest of the mint (for a lovely fresh burst of flavour) and the crumbled goat's cheese. Toss well, then place the bowl in the middle of the table and let everyone tuck in.
BUYING SUSTAINABLY SOURCED FISH
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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council
http://www.msc.org/
Fish Online
http://www.fishonline.org
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